| 标题 |
Formation and in vitro starch digestibility of amylose-lipid complex using cooked rice starch and an emulsified formulation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Masatsugu Tamura; Akira Fujimoto; S. Nagashima; Rika Kitamura; Takahiro Saito; et al 出版日期:2024-12-28 |
| 求助人 | |
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(2025-6-4)